Baked Oysters Brownefeller

Name: Baked Oysters Brownefeller
Prep time: 60 min
Total time: 70 min
Yield: 4
Cuisine: Japanese
Ingredients: 6 tbsp Unsalted Butter (6 tablespoons unsalted butter); ¾ cup Yellow Onion (3/4 cup finely chopped onion); ¾ cup Celery (3/4 cup finely chopped celery); 1 tsp Kosher Salt (1 teaspoon kosher salt, divided); 1 tbsp Garlic (1 tablespoon minced garlic); 1 can Artichoke Hearts (1 (14-ounce) can artichoke hearts, drained and finely chopped); 1 cup Panko (1 cup panko (Japanese bread crumbs)); 2 tsp Lemon (2 teaspoons finely chopped lemon zest); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper); 1 tsp Dried Oregano (1 teaspoon dried oregano); 4 cup Rock salt (4 cups rock salt); 24 pieces Oysters (24 oysters on the half shell, with their liquor)

Baked Oysters Brownefeller - Appetizers (Japanese)

70 minJapanese

Servings4

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Pescatarian
Halal
Egg Free

Steps

1Heat oven to 425ºF.
2Melt butter in a 12-inch saute pan over medium-low heat. Increase the heat slightly and add the onion, celery, and 1/2 teaspoon kosher salt, and sweat for 5 to 7 minutes. Add garlic and cook for an additional 1 to 2 minutes. Reduce the heat to low and add the artichoke hearts, bread crumbs, lemon zest, remaining 1/2 teaspoon kosher salt, pepper, and oregano. Continue cooking for 2 to 3 more minutes. Remove from the heat and set aside.
3Place the 4 cups rock salt on a half-sheet pan with sides and spread evenly. Set oysters atop the salt and divide the bread crumb mixture evenly among them. Place in oven and bake for 10 to 12 minutes. Bread crumbs should be lightly browned. Serve immediately.